Directions

• Preheat the oven to 350°F and coat a large baking dish with cooking spray.
• Cut the bell peppers in half, removing the membranes and seeds. Bake for 15 minutes. Remove and blot the insides dry with a paper towel and leave the oven on.
• Meanwhile, in a large skillet, heat the oil over medium-high heat.
• Add the ground beef, searing well and browning. Do not push it around, just let it get nicely browned, then flip.
• When the beef is cooked, add the onion, cooking for 3 minutes. Add the beans, tomatoes, corn, cumin, chile powder, dried oregano and salt. Heat for 2-3 minutes.
• Remove from the heat and fold in the cilantro and 1 cup of the cheddar cheese.
• Spoon the ground beef mixture into the pepper halves. Top with additional cheddar cheese the queso fresco. Return the baking dish to the oven for 5 minutes or until the cheese melts.
• Remove and set aside for 5 minutes. Garnish with your desired toppings.